Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1 1/2 cups
- Unsalted butter (softened): 1/2 cup (1 stick)
- Large eggs: 3
- Whole milk: 1/2 cup
- Baking powder: 1 1/2 teaspoons
- Salt: 1/2 teaspoon
- Lemon zest: Zest of 2 large lemons
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line a loaf pan with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy (about 3-5 minutes). Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Step 3: Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined, taking care not to overmix the batter.
- Step 4: Gently fold the lemon zest into the batter. Pour the cake mixture into the prepared pan, spreading evenly with a spatula.
- Step 5: Bake for 30–35 minutes for a round cake, or 45–55 minutes for a loaf cake, until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- To infuse the deepest lemon flavor, rub the granulated sugar vigorously with the fresh zest for 30 seconds before beginning the creaming step with the butter.
- This bright cake is beautifully enhanced by a dollop of fresh whipped cream and a sprinkle of seasonal blueberries or raspberries.
- For maximum freshness, store the completely cooled cake tightly wrapped at room temperature for up to 3 days; avoid refrigeration as it can dry out the crumb.
- If serving a chilled slice, a quick 10-second blast in the microwave will gently soften the texture and release the lemon aromatics.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American